Last winter, I discovered the joy of Baked Oatmeal....which we both fell in love with immediately! It goes together quickly, so it's an easy thing to do in the morning, then let it bake while you go on about your routine... or put it together the night before, and just pop it in the oven in the morning. And the best part? Leftovers! My husband usually takes his breakfast with him to work, and this travels easily and reheats perfectly. (Sadly, I never manage to get a photo before it's gone.....)
Really, you can put anything in it that you want, but since it's October, and because I'm obsessed with pumpkin, this is my current favorite:
Vegan Pumpkin Pie Baked Oatmeal
3 Cups Gluten-free Rolled Oats (if you don't have a gluten issue, any old oats will do!)
1 Cup Soymilk (Or rice, or almond, or hemp..whatever makes you happy)
1 Tbsp Coconut Oil or Vegan Butter, melted
1/2 Cup Sweetener (I like brown rice syrup, you might prefer molasses or brown sugar.)
1/2 Cup Applesauce
1/2-1 Cup Pumpkin Puree (canned or homemade, either works just fine)
1/2 Teaspoon Salt
1 Teaspoon Vanilla
1 1/2 Teaspoons Mixed Spices. (This is up to you! Cinnamon, Ginger, Nutmeg, Cloves, Allspice, Cardamom....use 1/2 tsp each of your three favorites!)
1/2 Cup Golden Raisins (Totally optional.)
Lightly oil a 9' x 13" casserole dish.
Mix oats and raisins (if using) and spread loosely in casserole.
Combine all other ingredients and whisk to combine thoroughly.
Pour wet mixture over oats as evenly as possible.
Bake at 375 for 20-25 minutes. (Or refrigerate overnight and bake in the morning)
I like to drizzle a little almond milk over mine, he prefers a little vegan butter melted over the top... but you really don't need either!